As the warmer months approach, there’s just something about marinating in a rum-based marinade. In this recipe, I add a little orange juice & lime juice for a little acidity, but the real flavor comes from dark rum, brown sugar, & a combination of spices that are decidedly Caribbean…clove, allspice, mace, ginger & cinnamon. This marinade work incredibly well with both chicken & pork, and it would also be fantastic with shrimp & some meatier fish, such as salmon, tuna or mahi. I like serving the grilled protein with a fruit salsa…for this menu, I cheated & bought Whole Food’s Pineapple-Mango Salsa, but my Mango-Hot Pepper-Jalapeño Salsa would also be terrific for a little kick. Enjoy with Caribbean Hasselback Sweet Potatoes & Kumquat-Mango Mixed Green Salad.
2½-3 pounds boneless pork chops/tenderloin or boneless chicken breasts/thighs
2 cups of your favorite fruit salsa
Spiced Rum-Brown Sugar Marinade
½ cup dark rum
¼ cup orange juice
juice of 2 limes
1 tablespoon soy sauce
¼ cup brown sugar
½ teaspoon each cloves, allspice, mace, ginger, cinnamon
¼ teaspoon cayenne
Mix together all the ingredients for the Spiced Rum-Brown Sugar Marinade & pour into a resealable plastic bag. Add the chicken or pork tenderloin. Refrigerate & marinade for several hours or overnight.
When you are ready to grill, preheat your gas grill or prepare your charcoal grill. Remove the bag from the fridge and allow the protein to sit at room temperature for 15 minutes or so.
Grill the chicken or pork tenderloin until slightly charred and when the proper internal temperature has been reached...165˚ for chicken & 160˚ for pork tenderloin.
Remove the chicken or pork tenderloin from the grill & allow to rest for 5-10 minutes before slicing/serving, depending on what & how you're serving the protein.
Serve the Spiced Rum-Brown Sugar Grilled Chicken or Pork tenderloin with your favorite fruit salsa & enjoy!